Chilled White Bean Salsa Soup Recipes

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CHILLED WHITE BEAN SALSA SOUP



Chilled White Bean Salsa Soup image

Categories     Soup/Stew     Bean     Pepper     Tomato     Freeze/Chill     Low Cal     Low/No Sugar     Summer     Chill     Gourmet

Yield Makes about 8 cups, serving 4 as a main course

Number Of Ingredients 12

1 cup dried white beans such as cannellini or Great Northern beans, picked over
1 yellow onion, halved
1 bay leaf
1 fresh thyme sprig
2 1/4 pounds vine-ripened tomatoes, cored and quartered
1 medium red bell pepper, chopped fine
1 medium yellow bell pepper, chopped fine
1 medium red onion, chopped fine
1 small fresh jalapeño chili, minced (wear rubber gloves)
3 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped fine

Steps:

  • In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
  • Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender purée remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together purée, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeño, vinegar, oil, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.

WHITE BEAN, GARLIC, AND TOMATO SALSA



White Bean, Garlic, and Tomato Salsa image

Categories     Condiment/Spread     Blender     Food Processor     Bean     Garlic     Herb     Tomato     Appetizer     Side     Picnic     Low Fat     Basil     Legume     Summer     Gourmet     Fat Free     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4 cups

Number Of Ingredients 6

1 head garlic
a 16-ounce can small white beans such as navy
3 medium vine-ripened tomatoes (about 1 1/4 pounds)
1 small sweet onion such as Vidalia
1/2 cup packed fresh basil leaves
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 400°F.
  • Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly. Peel skins from each clove and in a bowl with a fork mash garlic pulp until smooth.
  • Rinse and drain enough beans to measure 1 cup, reserving remainder for another use, and add to garlic. Cut 2 tomatoes into 1/4-inch dice and add to beans. Quarter remaining tomato and in a blender or food processor puree until smooth. Add puree to bean mixture. Finely chop onion and basil and add to bean mixture with lemon juice, tossing to combine. Season salsa with salt and pepper. Salsa may be made 1 hour ahead and chilled, covered.

MEXICAN WHITE BEAN SOUP



Mexican White Bean Soup image

Make and share this Mexican White Bean Soup recipe from Food.com.

Provided by lecole54

Categories     < 4 Hours

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

1 &frac 14 cups dried navy beans (8 ounces)
6 cups water
1 cup onion, chopped (1 medium)
1 cup celery (2 stalks)
1 cup carrot, sliced (2 medium)
3 garlic cloves, minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
&frac 14 teaspoon salt
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can reduced-sodium chicken broth
2 cups water
1 orange
1 cup salsa verde
light sour cream, to taste (optional)
fresh cilantro, to taste

Steps:

  • Rinse beans. In a 4- to 5-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
  • In the Dutch oven cook onion, celery, carrots, and garlic in hot oil until tender. Add beans. Stir in cumin, salt, and cayenne pepper. Add broth and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
  • Using a handheld immersion blender, blend mixture slightly. Return to Dutch oven. Finely shred 1 teaspoon peel from orange; then juice orange. Stir orange juice, peel, and salsa verde into soup; heat through. If desired, top with sour cream. Sprinkle with cilantro and cayenne pepper.

Nutrition Facts : Calories 77.4, Fat 3.2, SaturatedFat 0.3, Sodium 346.9, Carbohydrate 11.1, Fiber 2, Sugar 7.2, Protein 1

WHITE BEAN SOUP WITH SALAD SALSA



White Bean Soup with Salad Salsa image

I got this recipe from a friend. I believe it originally came from a cookbook called HeartSmart. It is very good and good for you. For a quick meal, substitute canned beans. I have also substituted chicken stock for the vegetable stock with no problems. The salsa is best in the summer when there are "real" tomatoes!

Provided by Just Call Me Martha

Categories     Beans

Time 4h55m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 cups dried white kidney beans or 1 1/2 cups navy beans
2 teaspoons olive oil
3 cloves garlic, finely chopped
1 onion, finely chopped
1/4 teaspoon hot red pepper flakes
8 cups vegetable stock (or chicken stock)
1 large potato, peeled and diced
1/2 cup rice or 1/2 cup couscous
1/2 teaspoon pepper
salt
2 large tomatoes, chopped and drained
1/2 cup chopped fresh arugula or 1/2 cup watercress
2 tablespoons chopped fresh chives or 2 tablespoons green onions
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon pepper
salt

Steps:

  • Cover beans with water and soak for 3 hours or overnight in fridge.
  • Rinse and drain well.
  • Heat oil in large pot.
  • Add garlic, onions and hot pepper flakes and cook for a few minutes without browning.
  • Add beans and stock.
  • Bring to boil.
  • Lower heat and simmer gently, covered for 1 hour or until beans are tender.
  • Add potato and cook for 10 minutes or until tender.
  • Puree soup in blender or food processor in small batches.
  • Return to saucepan and thin with additional stock or water until soup reaches desired consistency.
  • Add pasta or rice and cook for 10 min.
  • Add salt& pepper.
  • Pasta or rice with thicken soup slightly, so thin soup again if you wish.
  • Taste and adjust seasonings if necessary.
  • Combine all salsa ingredients.
  • Serve soup in flat bowls with large spoonful of salsa in centre.

Nutrition Facts : Calories 124.4, Fat 1.7, SaturatedFat 0.3, Sodium 149.2, Carbohydrate 23.4, Fiber 4.2, Sugar 3.2, Protein 5

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